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Ingredientes
- 6 x boneless chicken breast halves with skin intact
- 3/4 c. fresh-sqeezed orange juice (grate and reserve orange rind)
- 2 Tbsp. red wine vinegar
- 2 x garlic cloves finely chopped
- 2 Tbsp. brown sugar
- 1 1/2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 x orange cut decoratively into slices
- 1 Tbsp. extra virgin olive oil
- 1/3 c. finely-minced red onion
- 1/2 c. catsup
- 1/4 c. reserved marinade
- 2 c. fresh blueberries rinsed, picked over
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. brown sugar Reserved grated orange rind
- 1 dsh salt
Direcciones
- In a shallow pan, whisk together all ingredients except chicken breasts. Remove and reserve 1/4 c. of the marinade. Coat chicken in the remaining marinade in the pan. Cover and chill for several hrs or possibly at least 1 hour.
- Preheat charcoal grill. Prepare Blueberry Chutney Sauce.
- Place chicken breast 5 to 6 inches over medium-warm coals. Cook about 6 min on each side or possibly till juices run clear and chicken is no longer pink inside. Baste once with reserved marinade towards end of cooking time for final glaze.
- Serve each piece of chicken with 2 or possibly 3 spoonfuls of the Blueberry Chutney Sauce. Garnish with orange slices.
- Blueberry Chutney Sauce: In a medium saucepan, heat oil. Saute/fry onion 2 min or possibly till soft. Add in the remaining ingredients. Simmer over low, stirring often, 15 min or possibly till mix thickens slightly and the blueberries become soft. Use at once or possibly cold and chill. Rewarm as needed.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 6 servings | |
| Calories 343 | |
| Calories from Fat 139 | 41% |
| Total Fat 15.44g | 19% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 392mg | 16% |
| Potassium 479mg | 14% |
| Total Carbs 20.98g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 16.78g | 11% |
| Protein 30.03g | 48% |
